Barbacoa Tacos on Jicama Shells

By JenHall

You can't go wrong with these barbacoa tacos on a jicama shell.

Ingredients

• SHELLS:
• 1 jicama
• BARBACOA:
• 3 pounds brisket
• 4 cloves garlic
• 3 limes
• 3 to 4 chipotles in adobo plus sauce from can
• 1 teaspoon ground clove
• 1 bunch cilantro
• 1/2 teaspoon cinnamon
• 1/2 red onion
• 1/4 teaspoon cayenne pepper
• 1 teaspoon oregano
• 1/2 tablespoon salt
• 2 teaspoon tomato paste
• 1/4 cup apple cider vinegar
• 3 cup beef broth
• 3 bay leaves
• SALSA:
• 1 large tomato, diced
• 1/4 cup red onion, diced
• 1/2 finely minced jalapeño
• 1 clove garlic, minced
• Juice of 1 limes
• 2 tablespoons chopped cilantro
• Salt and pepper to taste
• GUACAMOLE:
• 1/2 diced red onion
• juice of 1 lime
• flesh of 2 ripe avocados
• 1 garlic clove minced
• 1/2 finely minced jalapeno, seeds removed
• some salt and pepper to taste

Preparation

Step 1

BRISKET:
Combine all ingredients except beef, bay leaves, and beef broth in a food processor and process till combined and smooth. Add to slow cooker.

Top with beef brisket. Cut into chunks if more than 2 or 3 pounds.

Add enough beef broth so liquid is about half way up meat.

Add bay leaves.

Use tongs or fork to gently and slightly combine ingredients.

Cook on low for 8-10 hours or high 6-8 hours.

When beef shreds easily with fork, remove to large tray.

Pull away and discard any chunks of fat.

Use two forks to shred beef.

Add beef to a large bowl and ladle in liquid from slow cook until meat is holding liquid but not soupy.

SALSA:
Combine everything in a bowl and salt and pepper to taste.

GUACAMOLE:
Combine everything in a bowl and mash together with a fork. Salt and pepper to taste.

SHELLS:
Peel jicama and slice as thinly as possible using a mandoline or a sharp knife.

Soak jicama slices in cold water for 30 minutes prior to serving.

Pat jicama slices dry, and top with lettuce, meat, game day guacamole , onion, and roasted Roma salsa.

Garnish with cilantro and lime wedges, and serve.